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Sweet Potato Nachos with Easy 3-Ingredient Cheese Sauce

Nourishing nachos with crispy sweet potato "chips", black beans, and super-quick gooey cheese sauce.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Appetizer
Cuisine: Mexican
Servings: 2
Author: Jennifer Pallian


For Cheese Sauce

  • 1 cup Horizon Organic whole milk
  • 1 tbsp cornstarch
  • 1 cup Horizon Organic shredded cheese

For Nachos

  • 1 large sweet potato very thinly sliced
  • 4 tbsp canola or peanut oil
  • 1 cup cooked canned works well black beans
  • green onion cilantro, and/or other toppings of choice
  • salt


  • Preheat oven to 450ºF (with convection turned on, if you have it). Line two baking sheets with parchment paper. Divide sweet potato slices between baking sheets and drizzle with oil. Sprinkle nicely with salt and toss to coat evenly. Bake for about 20 minutes, flipping potatoes and rotating pans once. They're done when they've browned a bit on top and have crispy edges.
  • Meanwhile, make cheese sauce. Pour milk into a small saucepan off of heat. Whisk in cornstarch, then bring to a boil over medium heat, whisking frequently to avoid scorching the bottom. Let boil for a minute then remove from heat and stir in cheese. Add salt to taste.
  • Top sweet potatoes with black beans (warmed, if desired), cheese sauce, and other favourite toppings.